Berry Coconut Cream Cake with Chocolate Raisin-Walnut Crust (no bake, vegan, gluten-free)

I saw a couple of these cakes floating around Instagram and decided to make a vegan version. The top is all coconut cream and the crust is the most perfect, chewy, chocolatey crust. All you need is a food processor-this cake requires no baking and can be whipped up within minutes. Berry coconut cream cake with chocolate raisin-walnut crust is coming right up and it's vegan and gluten-free.

This cake is very high in fat and a little goes a long way. Store it in the fridge or in the freezer if you make it in advance. There is really nothing else to say except make it! You'll find some notes after the recipe.

For the crust:

1 cup of raisins

1/2 cup of walnuts

1/4 cup of cocoa powder

Topping:

1 can of full fat canned coconut milk (stored upside down in the fridge)

1 container of unsweetened coconut yogurt (about 12-16 oz)

1 cup of blackberries

Wash the berries and place them in a small pan with a little water on low heat. You want to melt the berries and make them warm so don't burn them or heat too long.

For the topping, take out the canned coconut milk from the fridge and keep it upside down. Open it and pour off the milk. You will be left with the cream. Scoop it out and put it in a medium sized bowl. Pour the coconut yogurt into the bowl too. Use a hand mixer to mix the coconut cream and yogurt together-keep the hand mixer on low and just mix enough so that the coconut cream doesn't have any lumps. Set in the fridge.

Put all the crust ingredients in your food processor and turn on high so that the crust mixture becomes sticky. Press into a springform cake pan. Double the crust recipe if you want a thicker crust (I did this). Spread the coconut cream topping on top of the crust and remove the berries from the heat. Place the cake in the fridge and wait for the berries to cool. When they are cool, scoop on top of the cake in the center of it and serve.

Notes: I did not mix the topping with a hand mixer; instead I mixed by hand and the coconut cream, since it came right out of the fridge in the can, was very cold. There were little lumps in the cream which I didn't mind so I made the cake as is. You don't need to use the hand mixer unless the lumps will bother you. Buy a thick unsweetened coconut yogurt with as little ingredients as possible-it will be pricey but worth it. Some coconut yogurts are super thick. You don't need to add a sweetener to the topping but if you love sweet, add some maple syrup-the cream may not be as white. I prefer unsweetened yogurt. The cake is sweet enough for me because the crust and berries are sweet. Double the crust recipe for a thicker crust. Use blueberries instead of blackberries. Are those enough notes for you? 😀